In June of 2018, the world was shocked and saddened by the sudden loss of Anthony Bourdain. For those interested in learning more about him, be sure to check out these two books.
As Tony Bourdain’s longtime director and producer for No Reservations and Parts Unknown, Tom Vitale shares insider details and memorable stories of traveling the world with Tony and crew in his new book, “In the Weeds.” Tom cautions us that, “Incidents included in this book are not intended to glamorize or endorse acts of cannibalism, drug use, smuggling, torture, extortion, bribery, wire fraud, attempted vehicular manslaughter, or the poaching of endangered species.”
“Bourdain: The Definitive Oral Biography” by Laurie Woolever is a thought-provoking collection of interviews to help us see the many facets of this complicated man. Those interviewed include his mother and brother, Gladys and Christopher Bourdain, well-known chefs Eric Ripert and Jose Andres, writers, producers, editors, kitchen colleagues, friends and his daughter, Ariane Busia-Bourdain.
Truffles are not beautiful to behold. However, they are an expensive delicacy that can easily fetch $3,000 a pound. Why are they so expensive and how could something so unattractive be worth all that excitement? Food writer Rowan Jacobsen travels to Europe in search of answers. He meets Matteo and his dogs Artu and Miro in Italy, Zack and his black lab Stanley in England, and Ban with dogs Candy, Betty and Lela in Istria as they hunt for culinary gold. Find out what Rowan discovers in his latest book “Truffle Hound.”
Nestled in the little town of Freedom, Maine stands a restored nineteenth-century gristmill. Housed within its walls is one of the country’s most sought-after restaurants called The Lost Kitchen. Reservations are accepted by postcard only and lucky diners are drawn from a pool that can average 20,000 requests a year! Erin French is the talented owner and chef of this amazing establishment. “Finding Freedom” is Erin’s memoir of survival, perseverance, and the life-changing purpose found in cooking meals for others.
If the above books have whetted your appetite for more food-related memoirs, you may be interested in reading these recent titles: “Eat a Peach” by David Chang, “Dirt: Adventures in Lyon as a chef in training, father, and sleuth looking for the secret of French cooking” by Bill Buford, “Rebel Chef: In search of what matters” by Dominique Crenn and “Save Me the Plums: My Gourmet memoir” by Ruth Reichl.